Tolerate: to allow;exist or occur without interference.
Intolerance: unable or indisposed to tolerate; unwillingness to recognise and respect

I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.

Gluten and lactose are not my friends.

Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.

I can tell you this..... No glutens were harmed in the making of this website.

November 27, 2013

I don't want much at Christmas- just a nice dinner, maybe some dessert
Whatever the rest of the family is eating is generally OK- maybe just a little tweak or two to make it more Tolerant for us InTolerants, but it's not hard. Especially as all the hard work can already be done for us at the Supermarket....

This is my Christmas Cheat for everyone out there like my MotherInLaw who still thinks someone like me is just 'fussy' and doesn't have a clue what to feed us InTolerants. She has once made lactose and gluten free custard- from a packet- but still didn't trust it and was waiting for it to curdle because it wasn't 'real'...sigh....

Well it can't get any easier than this

Frozen Christmas Pudding- Gluten and Lactose Free

These are the main two ingredients of my pudding, in fact you don't have to add anything else. Of course either of them are quite nice on their own, but when you mix the two together you make a whole new, sublime creation
The Peter's Lactose Free Ice Cream is available at Coles and Woolies, and the pudding I've used today is the Woolworths Macro Free From brand available,of course, from Woolies

This is my little extra splash of Christmas Cheer- liquid Christmas Cake, otherwise known as Pedro Ximenez Sherry. You could use rum or brandy, or just leave it out altogether if you don't have any of this deliciousness on hand. I may gulp down an extra bit to help me deal with my In Laws :)

Soften down your ice cream
I found that the trip home from the shops was the perfect amount of time for this to happen- how handy!

Break up the pudding into nice little chunks- not little crumbs, chunks are nicer for texture

Add to the Ice Cream, along with a decent glugg of sherry, if using

Mix it all up to distribute the yuminess

Then place in a basin, bowl or mould lined with cling film so it's easy to get out when wanted

TAA DAA!!!
Frozen pudding with no nasty gluten or lactose to upset my tummy!
A few drips are OK, it's always hot down here in the Southern Hemisphere at Christmas

Perfect for making us InTolerants feel special, and using ingredients that are easy to source, easy to use and delicious to eat- For Everybody!

So Dear Readers, do you enjoy a hot or cold Christmas Pudding, and do you have any issues with your Mother In Law?

November 20, 2013

Each the perfect little size for popping into hungry mouths, but small enough that you can happily take a handful and still not feel guilty!
Such a small amount of effort, but it sure looks like you've been cooking up a storm as pile after pile of little moreish morsels stack up, and by dint of changing the shape you have created a whole new cookie too :)

Do you remember Dear Readers, me showing off some yummy maple products in my November In My Kitchen post? (look here,) Well I wanted to use them a bit more creatively then just slathering them over pancakes or waffles, and as the sugar was really quite expensive I also wanted to find a way to make a little go a long way.
I figured the best way to get bang-for-my-buck was to layer the flavour effect with Maple Syrup and Sugar in the cookie dough, glaze with Maple Icing, then dust with Maple Sugar- too much is never an option!

Gorgeous sticky Syrup and fine-as-sand Sugar, you can see I couldn't help running my fingers through it :)

Another ingredient I wanted to trial today was this new Spread from Liddells. Liddells have released quite a lot of new products in the chiller section lately, and as I've been loving them I thought I'd see how it stood up to cooking as opposed to just spreading

Cream together the sugars and spread, and beat until nice and light and fluffy

Add in the egg and maple syrup and mix again

Gently mix in the flour and baking powder until just pulled together

A nice light dough- don't chill it or it will be too firm to push through the spritz press properly

If you don't happen to have a Cookie/Spritz Gun, this dough works really well just rolled and flattened into little discs. It may need to bake for a minute or two longer, but it still tastes just as lovely- I promise

Prepare your dough ammunition

Load up your Cookie Gun

Fire when ready!

So pretty indeed

Bake your little Spritzies for 12-15 minutes at 180*C
Let them cool on the tray for a few minutes, then transfer to a rack to finish cooling down

To Glaze the cookies, combine the icing sugar with enough maple syrup to make a nice thin mixture. The easiest way I've found to get a nice even coating without taking ages to dip each little baby, is to line all the cookies up closely and paint them. The wider your brush the better. Much easier than fussing around any other way. Then while the glaze is still wet, sprinkle with the Maple Sugar or a little Castor Sugar for extra bikkie bling

These little Cookies were just lovely indeed. Very tasty and surprisingly not too sweet for me. The Maple Sugar is subtle and not as strong as raw or golden sugar and the fine texture looks very pretty sprinkled on top. The Liddells spread worked really well- it didn't melt too early or while baking, and the moisture content was just right. Some margarine type spreads have a lot of water and it can make baking a bit tricky

All in all, a perfect little compliment for my afternoon Earl Grey!

So Dear Readers, what little morsels do you like to munch on with a cup of tea, and have you ever tried Maple Sugar?

November 11, 2013

Did you remember that today is Remembrance Day (11 November) that marks the anniversary of the armistice which ended the First World War? Each year Australians observe one minute silence at 11 am on 11 November, in memory of those who died or suffered in all wars and armed conflicts.

I always seem to buy enough silk poppies for a bouquet each year, and the colour is so beautiful and vivid that I wanted to replicate it in a cake. At first I thought about a Red Velvet cake, but as I'm not too fond of plain chocolate I came up with Raspberry and Poppy seed instead. I just wish I could give a slice to all the indefatigable fund raisers out there at the poppy stands who do such a great job each year- well done!

Now you can see from this photo that I actually made my cake with lactose free spread instead of oil, but as it turned out a little dry I would definitely use the oil next time. The step by step instructions will be the same if you use the oil, but the photos are obviously using the spread which makes for a fluffier look

Beat the oil/ spread and butter until nicely incorporated and a bit fluffy, then add in the eggs one at a time and beat well

Add in the flour and the milk

I always like to add in any colouring or flavouring now as I find it disperses better in the finished cake

So pretty once you beat it through!

Add in the defrosted berries and the poppy seeds and give it all another good mix to let the berries disintegrate into the batter

Full of seedy goodness

Pop the batter into your prepared cake tins- I made two 18cm cakes

Bake at 180*C for about 50 minutes or so until cooked through

Look at the split cake- it looks just like a Dragon Fruit doesn't it?

I filled and covered my cakes with a dark chocolate ganache- and yes I cracked the outside because I didn't let it warm up to room temperature :(

I think the finished cake was very pretty and very tasty with all the raspberry yummies- just a tad dry so make sure you use the oil! The pop of the poppy seeds was quite a nice texture change form the smooth cake- just make sure you check your teeth before you have to smile :)

So Dear Readers, did your work place stop to observe a minutes silence today, and do you like poppy seeds too?

November 5, 2013

Linking up kitchens around the world with the gorgeous Celia of Fig Jam and Lime Cordial and her many friends. Click her link for a peek into her fun kitchen and the list of participants this month.

OK, let's see what's going on here today....

In My Kitchen is a bottle of Liquid Smoke- wonderful for adding to our BBQ sauces. A little goes a very long way. Once I dropped and smashed a glass bottle of this in the kitchen of our rental home, it stupidly had kitchen carpet and the smokey smell NEVER came out! It didn't put us off however, and our ribs just wouldn't be the same without a sweet, sticky, smokey glaze

In My Kitchen are some yummy Maple products from the deli. Maple Sugar and Maple Butter might no be new to our North American and Canadian friends, but they are certainly a novelty down here. The sugar is lovely and subtle and the butter is terribly moreish!

In My Kitchen is a fun mug from Max Brennar- it has a spiral groove from the top of the lip leading to the bowl of the cup

The idea is that you place a piece of chocolate at the top of the spiral, fill your mug with hot milk, and let the chocolate slowly ooze downwards with you controlling the amount and flow. I just need some cold weather now to check it out

In My Kitchen is a cookie stamp from Typo. I plan on using it for the kids biscuits so they can't accidentally get mixed up with mine. I do usually just make one big batch, but there a times when I have to make some for friends or family and I don't want to spend extra on gluten free flour. I can see this coming in very handy in avoiding accidental contamination

In My Dining Room- is a mid week dinner of Satay. I tried out three different styles with one a dry rub, one a fresh ground marinade and one a sweet pre-prepared sauce. The winner was the dry rub just beating out the fresh marinade. I used long, thin slices of pork belly instead of chunks because they cook properly that way, then grilled them quickly over charcoal, and served it all with compressed rice, pineapple and cucumber and a great big salad. There was enough food for 3 meals!

In My Kitchen Garden- is a new irrigation system of drippers for every bed. BigJ is very handy and always helpful with the right motivation :)

The beds are now planted with a huge array of goodies, all tucked up with sugarcane mulch and sprouting like crazy. The fruit beds and barrels are all busy too with our first of berries expected this year- if we can beat the dog to them!

In My Kitchen- are some grapefruit. A big bag of them appeared at the gym for us to help ourselves to. As the weather permits bags of zucchinis, lemons, tomatoes and even figs from garden excesses turn up. I'm going to take in some bunches of herbs as my mint, parsley and laksa mint is going crazy at the moment

In My Kitchen- is my Lunch! A nice big gluten free roll with Smoked Salmon, tomato, capers and soft cheese as well as a luscious fresh Mango- Yummo

And the last thing In My Kitchen- is the IPod on an 8 hour loop of Christmas Carols. November has hit and that means Christmas is coming up fast and frenzied. Baking and decorating are about to overtake my household very, very soon indeed

So Dear Readers, What's going on in your kitchen this month, and have you started getting ready for Christmas yet as well?

About Me

The InTolerant Chef is the nom-de-plume of The InTolerant Chef.She lives in Canberra,Australia,with her husband Big J, and 2 daughters, Little j and Middle C. Gluten and Lactose are not her friends. She also has many chemicals who refuse to tolerate her, and insulin finds her hard to resist. Despite all this, the InTolerant Chef is a healthy,happy person who loves cooking for her family and friends.